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Made with only 7 plant-based ingredients, this Vegan Ricotta Recipe is easy, healthy, and delicious! Perfect for Lasagna, Stuffed Shells, and more.
“Iwouldgo Vegan, but I just love cheese too much.” If I had a dollar for every time I head that, I would be averyrich lady – but what if I told you you could make your owncreamy, cheesyVeganRicottaand not know the difference?!
This plant-based ricotta cheese recipe is made from simple (and wholesome!) ingredients, and can be used in both sweet and savory applications. Think stuffed shells, lasagna, cannolis, and more!
INGREDIENTS FOR VEGAN RICOTTA RECIPE
This Vegan Ricotta Cheese is made from only7 plant-based and healthy ingredients, plus it comes together in just about10 minutes!Plus it tastes so similar to the real dang thing, you probably won’t even notice it’s vegan.
There are a few “secret” ingredients to this Vegan Ricotta, which revolve (1) texture and (2) taste.
- For texture, we’ll use a combination of Firm Tofu for light-ness and Soaked Cashews for creaminess and densiry
- For taste,we’ll use Nutritional Yeast for umami flavoring, plus some lemon juice and zest for tang.
This recipe also includes optional savory ingredients; if you’re looking for a plain (or sweet) ricotta you can simply leave them out, but the addition of garlic and herbs makes this plant-based cheese alternative even more delicious in savory recipes!
HOW TO MAKE DAIRY-FREE RICOTTA
This vegan ricotta recipe comes together with only 10 minutes of prep time! I love to use my food processor with its S-blade attachment to get a nice and fluffy texture, but you could also use a high-speed blender with a tamper and blend on high, scraping the sides occasionally with a spatula as needed.
- Addall ingredients to a food processor
- Processorblenduntil light and fluffy,
- Useimmediately, or store in the fridge for up to one week
WAYS TO USE THIS RICOTTA RECIPE:
You can use this tofu ricotta in pretty muchanyapplication that calls for Ricotta Cheese, but here are a few other suggestions:
- Pasta:you can’t go wrong with theseVegan Stuffed Shells! ThisVeganLemon RicottaPastais also so creamy and delicious, or layer it in your favorite vegan lasagna.
- Veggie-based dishes:if you follow a low-carb diet, try this ricotta in myEggplant Lasagna, ortheseVegan Zucchini Lasagna Roll Ups.
- BREAD!Dollop this ricotta over some toast with sautéed tomatoes or mushrooms – or put it on some pizza with sautéed spinach and basil (yum!)
- Sweet Applications:stuff this ricotta inside cannolis, or spread it on sweet toast with fresh fruit or jam.
Finally, if you make this recipe and decide to share it onFacebookorInstagram, don’t forget to tag me@FromMyBowl+ #FromMyBowl! I love seeing your delicious recreations 🙂
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Vegan Ricotta Cheese Recipe
★★★★★5 from 25 reviews
Made with only 7 plant-based ingredients, this Vegan Ricotta Recipe is easy, healthy, and delicious! Perfect for Lasagna, Stuffed Shells, and more.
- Author: Caitlin Shoemaker
- Prep Time: 10 Minutes
- Total Time: 10 minutes
- Yield: ~3 cups
- Category: Side
- Method: No Bake
- Cuisine: American
- Diet: Vegan
- 1 14 ounce (400 g) block firm tofu, pressed*
- 1 cup (140 g) cashews, soaked for at least 4 hours*
- 2 tablespoons nutritional yeast (see notes for “sweet” variation)
- Juice of 1 lemon
- 1/2 teaspoon lemon zest (optional)
- 1 teaspoon salt
Optional Savory add-ins:
- 3 to 5 cloves garlic (or 1 tsp garlic powder for a milder flavor)
- Black pepper, to taste
- 2 teaspoons Italian seasoning (or other spices/herbs of choice)
Instructions
- Whip it Up: Set up a food processor with an S-blade attachment and add the tofu, cashews, lemon zest, lemon juice, nutritional yeast, and salt. Add the garlic, black pepper, and Italian seasoning as well, if you are going for the savory version. Process the mixture for for 45 to 60 seconds, scraping the sides of the food processor with a spatula as necessary. The final mixture should be creamy and fluffy, with a slight texture that melts in your mouth.
- Serve: Enjoy as-is as a dip, or use as desired in any recipe of choice! Store leftovers in an airtight container in the refrigerator for up to 7 days.
Notes
- Tofu:use a tofu-press if you have one, or wrap your tofu around a clean kitchen towel and place a heavy object on top. Let it sit for at least 30 minutes, ideally. I prefer the softer texture of firm tofu for this recipe, but extra firm tofu will work as well.
- Cashews:If you forget to soak your cashews ahead of time overnight, you can (1) cover them in boiling water and let sit for 20 minutes, or (2) cover them with water and microwave for 3 minutes, then let sit for 3-5 minutes before draining.If you have a cashew allergy, you can also replace the cashews with blanched slivered almonds, macadamia nuts, or pine nuts.
- Nut-Free:double the amount of tofu, and add 2 tablespoons of olive oil to the mixture to keep the ricotta creamy. This version will be slightly less fluffy, but still delicious!
- Sweet:you can use this ricotta in sweet applications as well, but reduce the nutritional yeast to only 1 tablespoon
Keywords: vegan ricotta, dairy free ricotta, vegan cheese recipe, vegan ricotta cheese
This recipe was updated with new copy and photos 12/2022, but the original recipe remains the same.
FAQs
In general, there are two main methods for making vegan ricotta: one with soy milk and the other with blended nuts and tofu. They are both delicious. However, we recommend you try the soy milk method, which yields ricotta that is ridiculously similar to real Italian ricotta.
What happens to ricotta when cooked? ›
Fresh ricotta is fluffy, creamy, spreadable. It can be spooned into a dish and baked in the oven to become baked ricotta. The top browns and is slightly crusty and toasted and the middle is warm and creamy. Fresh ricotta can also be baked into dishes or used as an ingredient in baked goods.
What makes ricotta ricotta? ›
To make ricotta cheese, milk is heated until the curds and whey separate. The curds become the basis for varieties such as mozzarella, while reheating the whey produces the moist, fine grains that traditionally create ricotta (hence the name, meaning “twice cooked”).
Is ricotta vegetarian? ›
The answer to whether ricotta cheese is suitable for vegetarians depends on how it is produced. Some ricotta uses animal rennet – a product derived from the lining of a calf's stomach. However, many commercially available ricotta cheeses use microbial, vegetable, or acid-based rennet to induce coagulation.
What is a healthy substitute for ricotta cheese? ›
Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.
What is the purpose of egg in ricotta? ›
For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.
What happens if you don't put egg in ricotta? ›
Eggs help bind the ricotta cheese, but if you don't have eggs on hand then it's OK to omit them. Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact.
Why is my ricotta turning pink? ›
Mold on ricotta can be green, blue, or soft pink. If the ricotta has also turned a yellowish color (instead of its regular creamy white), it's another sign of spoilage. You can also apply the sniff test to ricotta. Ricotta that's fine to eat will either have no odor at all, or it might have a regular milky smell.
Can you eat ricotta cheese like yogurt? ›
It's really, really good! Really, you can use ricotta in many instances in which you might otherwise use yogurt. It's the cheese that can do both!
Is it cheaper to buy or make ricotta? ›
Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.
Compared to most cheeses, ricotta is a healthier choice because it contains less salt and fat - 10 per cent fat, of which 6 per cent is saturated. It's light and creamy with a slightly grainy texture and delicate flavour that can be used on its own or in sweet and savoury dishes.
Is ricotta cheese just whipped cottage cheese? ›
The key distinction between the two really comes down to moisture content and texture: ricotta is smooth and spreadable with extremely fine (almost imperceptible) curds, whereas the preparation of cottage cheese results in a soupy and lumpy finished product with a higher moisture content.
What is vegan ricotta made of? ›
Ingredients You'll Need
Many vegan cheese alternatives rely on cashews, almonds, or nutritional yeast, but this creamy, tofu ricotta is nut-free and made with 3 simple ingredients: extra firm tofu, lemon juice, and salt.
What cheese has no animal rennet? ›
Cheeses That Don't Use Rennet
"Many softer styles of cheese like mozzarella, paneer, ricotta, and cream cheese use whey or another type of acid as their coagulant instead of rennet, so they will be safe for vegetarians," says Birnbaum.
Why is mozzarella not vegetarian? ›
Like many other types of cheese, authentic mozzarella uses animal rennet, a substance obtained from the stomach lining of young animals that have not yet been weaned. Many vegetarians and lactose intolerants cannot consume mozzarella and a variety of other classic European cheeses due to this restriction.
What was vegan cheese made out of? ›
Vegan cheese can be made with components derived from vegetables, such as proteins, fats and milks (plant milks). It also can be made from seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond) and soybeans; other ingredients are coconut oil, nutritional yeast, tapioca, rice, potatoes and spices.
Does ricotta have animal rennet? ›
Cheeses That Don't Use Rennet
"Many softer styles of cheese like mozzarella, paneer, ricotta, and cream cheese use whey or another type of acid as their coagulant instead of rennet, so they will be safe for vegetarians," says Birnbaum.
Is all ricotta sheep's milk? ›
Ricotta can technically be made from the milk of cows, sheep, goats, or water buffalo, but the ricotta that we consume most frequently—the stuff you can buy at almost every grocery store—is made from the milk of a cow. But historically, that cows milk was used for something else before it was used to make ricotta.
Can dairy free eat ricotta? ›
Ricotta is lower in lactose than other types of cheese, like cheddar or mozzarella. This means that people with lactose intolerance may be able to enjoy ricotta cheese without experiencing as many symptoms. Ricotta is also a good source of calcium, which is an important nutrient for people with lactose intolerance.
